1
|
Gu CY, Shao JQ, Liu XL, Wei JT, Huang GQ, Xiao JX. Spray drying the Pickering emulsions stabilized by chitosan/ovalbumin polyelectrolyte complexes for the production of oxidation stable tuna oil microcapsules. Int J Biol Macromol 2024; 273:133139. [PMID: 38878929 DOI: 10.1016/j.ijbiomac.2024.133139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 06/04/2024] [Accepted: 06/11/2024] [Indexed: 07/07/2024]
Abstract
The microencapsulation of polysaturated fatty acids by spray drying remains a challenge due to their susceptibility to oxidation. In this work, antioxidant Pickering emulsions were attempted as feeds to produce oxidation stable tuna oil microcapsules. The results indicated that the association between chitosan (CS) and ovalbumin (OVA) was a feasible way to fabricate antioxidant and wettable complexes and a high CS percentage favored these properties. The particles could yield tuna oil Pickering emulsions with enhanced oxidation stability through high-pressure homogenization, which were successfully spray dried to produce microcapsules with surface oil content of 8.84 % and microencapsulation efficiency of 76.65 %. The microcapsules exhibited significantly improved oxidation stability and their optimum peroxide values after storage at 50 °C, 85 % relative humidity, or natural light for 15 d were 48.67 %, 60.07 %, and 39.69 % respectively lower than the powder derived from the OVA-stabilized emulsion. Hence, Pickering emulsions stabilized by the CS/OVA polyelectrolyte complexes are potential in the production of oxidation stable polyunsaturated fatty acid microcapsules by spray drying.
Collapse
Affiliation(s)
- Chun-Ye Gu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jia-Qi Shao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xue-Ling Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jian-Teng Wei
- Qingdao Special Food Research Institute, Qingdao 266109, China.
| | - Guo-Qing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jun-Xia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
| |
Collapse
|
2
|
Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products. Foods 2022; 11:foods11233750. [PMID: 36496559 PMCID: PMC9739075 DOI: 10.3390/foods11233750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets' diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets' diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.
Collapse
|
3
|
Lajoie C, Doyen A, Feutry P, Gagnon D, Brisson G. Impact of emulsifiers for the nanoencapsulation with maltodextrin of cannabis oil by spray drying on the physicochemical properties and bioaccessibility of cannabinoids. Food Funct 2022; 13:10320-10332. [PMID: 36125367 DOI: 10.1039/d2fo01591a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Our study aimed to investigate the impact of various emulsifiers, namely whey protein isolate (WPI), soy protein isolate (SPI), and Tween 80 (Tw), on their ability to encapsulate cannabis oil with maltodextrin as the wall material. The physicochemical properties of the powder, the stability of the cannabinoids, and their bioaccessibility during static in vitro digestion were examined. The average diameter of fat globules in liquid nanoemulsions was 170, 259, and 95 nm for WPI, SPI, and Tw, respectively. The encapsulation efficiency was high for protein emulsifiers (>95%) compared to Tw (∼16%). Upon powder reconstitution in water, the emulsified fat droplets remained stable for WPI (176 nm); however, higher fat globule size (diameters of 346 nm and 210 nm) was observed for SPI and Tw powders, respectively. All oil powders had high solubility (>97%). The peroxide value (PV) showed nearly a fourfold increase for the oil extracted from the powder than the initial PV of bulk oil (5.2 mEq). However, UPLC-TUV analysis of the main cannabinoids (CBD, THC, and CBN) indicated that there is no significant difference between the various formulations and the bulk oil, except for lower Tw. The in vitro digestion model results showed higher bioaccessibility of the cannabinoids for Tw (∼53%) than for proteins (WPI ∼ 7% and SPI ∼ 10%). These findings suggest that the emulsifiers used for spray drying nanoencapsulation of cannabis oil have an impact on the encapsulation efficiency and cannabinoid bioaccessibility, highlighting the importance of choosing adequate emulsifiying agents for their optimal oral delivery.
Collapse
Affiliation(s)
- Camille Lajoie
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Perrine Feutry
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Diane Gagnon
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Guillaume Brisson
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| |
Collapse
|
4
|
Gallotti F, Turchiuli C, Lavelli V. Production of stable emulsions using β‐glucans extracted from
Pleurotus ostreatus
to encapsulate oxidizable compounds. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Francesca Gallotti
- DeFENS, Department of Food, Environmental and Nutritional Sciences University of Milan Milan Italy
| | - Christelle Turchiuli
- UMR SayFood, Université Paris‐Saclay, INRAE, AgroParisTech Massy France
- Department Chimie Université Paris‐Saclay, IUT d'Orsay Orsay France
| | - Vera Lavelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences University of Milan Milan Italy
| |
Collapse
|
5
|
Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
6
|
Umaña M, Turchiuli C, Eim V, Rosselló C, Simal S. Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
7
|
Taboada ML, Heiden‐Hecht T, Brückner‐Gühmann M, Karbstein HP, Drusch S, Gaukel V. Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15753] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Martha L. Taboada
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| | - Theresia Heiden‐Hecht
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Monika Brückner‐Gühmann
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| | - Stephan Drusch
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany
| | - Volker Gaukel
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany
| |
Collapse
|
8
|
Göksel Saraç M, Doğan M. Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Meryem Göksel Saraç
- Yıldızeli Vocational College Food Technology Department Sivas Cumhuriyet University Sivas Turkey
| | - Mahmut Doğan
- Engineering College Department of Food Engineering Erciyes University Kayseri Turkey
- TAGEM Food Analysis Center Co. Erciyes University Kayseri Turkey
| |
Collapse
|
9
|
Zhang J, Wang Y, Wang J, Yi T. A Novel Solid Nanocrystals Self-Stabilized Pickering Emulsion Prepared by Spray-Drying with Hydroxypropyl-β-cyclodextrin as Carriers. Molecules 2021; 26:molecules26061809. [PMID: 33806952 PMCID: PMC8004820 DOI: 10.3390/molecules26061809] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 11/16/2022] Open
Abstract
A drug nanocrystals self-stabilized Pickering emulsion (NSSPE) with a unique composition and microstructure has been proven to significantly increase the bioavailability of poorly soluble drugs. This study aimed to develop a new solid NSSPE of puerarin preserving the original microstructure of NSSPE by spray-drying. A series of water-soluble solid carriers were compared and then Box-Behnken design was used to optimize the parameters of spray-drying. The drug release and stability of the optimized solid NSSPE in vitro were also investigated. The results showed that hydroxypropyl-β-cyclodextrin (HP-β-CD), rather than solid carriers commonly used in solidification of traditional Pickering emulsions, was suitable for the solid NSSPE to retain the original appearance and size of emulsion droplets after reconstitution. The amount of HP-β-CD had more influences on the solid NSSPE than the feed rate and the inlet air temperature. Fluorescence microscopy, confocal laser scanning microscopy and scanning electron microscopy showed that the reconstituted emulsion of the solid NSSPE prepared with HP-β-CD had the same core-shell structure with a core of oil and a shell of puerarin nanocrystals as the liquid NSSPE. The particle size of puerarin nanocrystal sand interfacial adsorption rate also did not change significantly. The cumulative amount of released puerarin from the solid NSSPE had no significant difference compared with the liquid NSSPE, which were both significantly higher than that of puerarin crude material. The solid NSSPE was stable for 3 months under the accelerated condition of 75% relative humidity and 40 °C. Thus, it is possible todevelop the solid NSSPE preserving the unique microstructure and the superior properties in vitro of the liquid NSSPE for poorly soluble drugs.
Collapse
Affiliation(s)
- Jifen Zhang
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China;
- Correspondence: (J.Z.); (T.Y.); Tel.: +816-23-68251225 (J.Z.); +853-85-99-3471 (T.Y.)
| | - Yanhua Wang
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China;
| | - Jirui Wang
- Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China;
| | - Tao Yi
- Macao Polytechnic Institute, School of Health Sciences and Sports, Macao 00853, China
- Correspondence: (J.Z.); (T.Y.); Tel.: +816-23-68251225 (J.Z.); +853-85-99-3471 (T.Y.)
| |
Collapse
|
10
|
Umaña M, Turchiuli C, Rosselló C, Simal S. Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying. Food Chem 2020; 343:128429. [PMID: 33127232 DOI: 10.1016/j.foodchem.2020.128429] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/08/2020] [Accepted: 10/15/2020] [Indexed: 01/24/2023]
Abstract
The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom's by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substituting Tween®20 with MC. Ergosterol was investigated as antioxidant. Non-Newtonian stable emulsions with mono-modal droplet size distributions were obtained with MC. Oil encapsulation efficiency was high (≥89%) and oil within microcapsules containing MC exhibited higher (p < 0.05) oxidative stability during spray drying. Powders containing MC exhibited larger particles (d5027% larger), 12% lower solubility in water and perceptible color changes. During storage (35 °C 50% RH), conjugated dienes increased more slowly in microcapsules containing MC. Reductions up to 28% in linoleic acid were observed after 150 days. Ergosterol was 95% degraded after 150 days in powders with MC and totally degraded after 2 days in powders without MC.
Collapse
Affiliation(s)
- Mónica Umaña
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
| | - Christelle Turchiuli
- UniversitéParis-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France; Université Paris-Saclay, IUT d'Orsay, 91400 Orsay, France
| | - Carmen Rosselló
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
| | - Susana Simal
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.
| |
Collapse
|
11
|
Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109871] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
12
|
Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility. Food Res Int 2020; 134:109244. [PMID: 32517928 DOI: 10.1016/j.foodres.2020.109244] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 03/31/2020] [Accepted: 04/13/2020] [Indexed: 12/16/2022]
Abstract
The use of astaxanthin as a food ingredient is limited due to its poor water solubility in aqueous matrices and highly susceptibility to oxidation; hence microencapsulation of this carotenoid is an appropriate technique to increase its stability and functionally. In this study, astaxanthin oleoresin was encapsulated using a food-grade Pickering emulsion to enhance its stability during spray-drying and storage and its bioaccessibility. The oil-in-water (O/W) emulsions were stabilized by protein-based aggregates obtained from a lupin protein-rich cultivar (AluProt-CGNA). The emulsions containing the astaxanthin microencapsulated in its oil phase (core material) were submitted to a spray-drying process at 160 °C and 140 °C. For this, blends of these protein-based aggregates (LP-APs) and maltodextrin (at different ratios) were used as wall material. The emulsion stability, microstructure, powder characteristics, oxidative stability and concentration of astaxanthin, encapsulation efficiency and bioaccessibility after spray-drying were investigated. The results showed that LP-APs exhibit a great potential to perform as stabilizers for Pickering emulsions. The formed O/W emulsions were highly stable against creaming at high concentrations of LP-APs. The results also indicated that spray-drying can be applied to prepare stable astaxanthin emulsions into powders with good oxidative stability. The astaxanthin content in dry emulsions under storage conditions (25 and 45 °C for 4 weeks) was higher in powders containing a higher LP-APs concentration. The encapsulation efficiency was higher than 90% with the emulsion stabilized with 6% of LP-APs. The bioaccessebility of reconstituted astaxanthin powder (with 6% LP-APs) was around 80%.
Collapse
|
13
|
Liu Y, Wei ZC, Deng YY, Dong H, Zhang Y, Tang XJ, Li P, Liu G, Zhang MW. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion. Molecules 2020; 25:E458. [PMID: 31979051 PMCID: PMC7036911 DOI: 10.3390/molecules25030458] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 01/05/2023] Open
Abstract
The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic-lipophilic balance (HLB) range of 3.4-8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (w/w), respectively, while that of the other four emulsifiers was 0.2% (w/w), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0-8.0) and calcium ion concentrations (0-10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.
Collapse
Affiliation(s)
- Yuan Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhen-Cheng Wei
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Yuan-Yuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Xiao-Jun Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Ming-Wei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| |
Collapse
|
14
|
Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
15
|
Comparative study of plant protein extracts as wall materials for the improvement of the oxidative stability of sunflower oil by microencapsulation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
16
|
Influence of spray drying on the stability of food-grade solid lipid nanoparticles. Food Res Int 2019; 119:741-750. [DOI: 10.1016/j.foodres.2018.10.056] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 10/09/2018] [Accepted: 10/21/2018] [Indexed: 01/23/2023]
|
17
|
Loi CC, Eyres GT, Birch EJ. Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
18
|
Hernández Sánchez MDR, Cuvelier ME, Turchiuli C. Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions. Food Res Int 2016; 88:32-41. [DOI: 10.1016/j.foodres.2016.04.035] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 04/25/2016] [Accepted: 04/25/2016] [Indexed: 01/27/2023]
|
19
|
S. P, Anandharamakrishnan C. Enhancement of oral bioavailability of vitamin E by spray-freeze drying of whey protein microcapsules. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.09.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|